Results tagged “orange flower water”

While eating our way around Morocco we learned that most meals end with fruit.  In homes a big bowl would appear - huge red pomegranates, oranges, apples, grapes and bananas.  In restaurants we received plates of beautifully presented orange slices, dusted with cinnamon and icing sugar.  It certainly wasn’t hard to eat our five a day.  This ‘recipe’ is really a serving suggestion; quantities are up to you.  The fresh citrus taste is ideal after a filling Moroccan feast, and the mix of fruits looks really stunning on the plate.

I’d say this soup was Moroccan, although I’ve never had it in Morocco.  In fact I’ve only ever had it in my own kitchen, after experimenting with several flavours which are often combined in Moroccan cuisine.  Travelling in Morocco we often found carrot combined with oranges and orange flower water for desserts.  Carrot is also mixed with cumin, garlic and parsley in the common cooked carrot salad you will get as a starter.  Almonds are found in many Moroccan dishes, sweet and savoury.  I think this soup works brilliantly, but I’m biased, so you’ll have to let me know…

For an easier version, simply omit some or all garnishes, or make carrot soup with ginger as described below.  This simple carrot soup was one of the dishes I made while helping out chef Mona Talbott at the Rome Sustainable Food Project at the American Academy in Rome last June. 

The trick with any puréed carrot soup is the amount of time you cook the carrots; too short and the soup will not purée silky smooth; too long and you will lose the bright carrot colour and flavour.  So keep checking the carrots as they cook.